18 Nov 2019
Mix sugar and pectin. Heat up the water and the Starfruit Cassis PatisFrance together until 40°C. Add the sugar-pectin mixture and boil until it reaches 103°C. Leave to cool down and cover with a cling film.
Let the thyme soak in the 57g water for 2 hours. Add to it the sugar and caramelize together. Stop this process by adding heated cream with glucose and sorbitol. Sieve the thyme out and pour onto the Belcolade Origins Noir Vietnam 73% Cacao-Trace chocolate drops. Make sure the ganache does not exceed the 38°C for a good crystallisation. When the ganache reaches 35°C add cold butter and mix with a hand mixer. Use the ganache at 30°C. *The total weight of the ganache will not be 1000 g because of the infusion with the thyme and the caramel.
Mould demi-sphere coloured moulds with tempered Belcolade Selection Noir 65% Cacao-Trace chocolate and leave them to crystallize for 1 hour at 16°C with relative humidity below 60%. Fill it to 1/3 with the Cassis Jelly. Pipe the ganache on top and leave to set for 6 hours at 16°C with relative humidity below 60%. Close them with tempered Belcolade Selection Noir 65% Cacao-Trace chocolate and demould them afterwards.